BBQ Smoking Tips from John Mull’s: How to Achieve Perfectly Smoked Meats Every Time
If there’s one thing that sets John Mull’s Meats & Road Kill Grill apart from the rest of the BBQ joints in Las Vegas, it’s their time-honored tradition of smoking meats to perfection. With roots dating back to the 1950s, John Mull’s has evolved from a family-run butcher shop into one of the best barbecue destinations in Las Vegas—a reputation solidified by being featured on Diners, Drive-Ins and Dives with Guy Fieri.
Today, we take you behind the scenes of the art of smoking meats, as practiced by the experts at John Mull’s. From selecting the perfect cut to blending house-made rubs and slow-cooking with care, this is your ultimate BBQ masterclass.
Why Smoking Meats Is a Culinary Craft
Smoking is more than a cooking method—it’s a craft that requires patience, knowledge, and passion. Unlike grilling, which uses high heat for a quick cook, smoking relies on low temperatures and indirect heat over several hours to infuse meat with deep, smoky flavor.
At John Mull’s, smoking meats is a 16-hour process that involves careful timing, expert seasoning, and hand-picked wood blends. Chuck Frommer, third-generation owner and pitmaster, calls it “a gift” to be able to transform simple cuts into mouthwatering masterpieces.
Step 1: Choosing Quality Cuts
The foundation of any great BBQ starts with the meat itself. At John Mull’s Meat Market, you’ll find only top-grade beef, pork, poultry, and wild game, sourced from reputable farms and stockyards across the country.
When preparing for smoking, Chuck and his team carefully select cuts that respond well to long, slow cooking. Brisket, pork shoulder, ribs, and tri-tip are among the most popular choices at the Road Kill Grill, known for their rich marbling and tenderness when cooked low and slow.
Pro Tip: Looking to smoke meat at home? Visit our Las Vegas meat market for expert advice and the freshest cuts.
Step 2: The Secret is in the Seasoning
Smoking meats is an exercise in balance—between salt, spice, smoke, and fat. At John Mull’s, Chuck handcrafts a signature rub made from roasted peppers, specialty salts, brown sugar, and herbs, all ground into a fine powder.
This dry rub is massaged into the meat and allowed to rest, locking in flavor and creating the “bark”—that beautiful, caramelized crust that BBQ lovers crave. Unlike commercial BBQ, where sauces cover up poor technique, John Mull’s lets the meat do the talking.
“We break the ingredients down and put them back together. That’s how you build real flavor.” – Chuck Frommer
Step 3: Selecting the Right Wood
The choice of wood plays a key role in flavor development. John Mull’s uses a proprietary mix of oak, hickory, and mesquite to provide a bold, smoky taste that complements their signature rub.
Each wood has its own profile:
- Hickory: Strong and bacon-like, great for pork and ribs.
- Oak: Balanced and versatile, ideal for beef brisket.
- Mesquite: Intense and earthy, best used sparingly or for short smokes.
Did you know? The wood is cured and stored in a dry environment to burn clean and maintain consistent temperatures.
Step 4: Low and Slow—The Smoking Process
At the heart of John Mull’s BBQ is the low-and-slow philosophy. Most meats are smoked at 225°F for up to 16 hours, ensuring even cooking and maximum tenderness.
Throughout the cooking process, meats are monitored and rotated by hand. There are no shortcuts here—just time-tested BBQ techniques passed down through generations. This commitment to tradition is one reason why Road Kill Grill was named the #1 BBQ in Nevada and remains a top-rated BBQ destination nationwide.
BBQ Tip: Always let smoked meats rest before slicing. This redistributes juices and keeps every bite tender and flavorful.
The Final Touch: Sides and Serving Suggestions
A John Mull’s BBQ plate is never complete without its legendary sides. From creamy mac & cheese and southern-style coleslaw to baked beans and golden cornbread, each item is made in-house with the same dedication to quality.
For a true seasonal twist, try pairing your smoked meats with grilled corn on the cob, house pickles, or spicy BBQ wings—perfect for summer gatherings, fall festivals, or backyard tailgates.
Planning an event? Check out our BBQ catering in Las Vegas for seasonal menus and large-order packages.
As Seen on Diners, Drive-Ins and Dives
When Guy Fieri stopped by John Mull’s Meats & Road Kill Grill, he described it as a “hidden gem that’s hitting it out of the park.” In his episode, he sampled brisket, pulled pork, and smoked chicken—each dish showcasing the skill and care that goes into every bite.
The feature didn’t just increase foot traffic—it validated decades of dedication to authentic, craft BBQ. To this day, fans travel from all over the country to taste the flavors seen on screen.
Catch our episode in the “Carnivore Delivery” edition of Diners, Drive-Ins and Dives (aired March 19, 2021).
Mastering the Art of Smoking at Home
Want to bring some of this mastery to your own grill? Here are a few tips straight from the John Mull’s playbook:
- Start with quality cuts – Visit a trusted butcher.
- Use a dry rub with depth – Combine sweet, salty, and spicy.
- Stick to consistent temps – Invest in a smoker thermometer.
- Choose the right wood – Hickory and oak are beginner-friendly.
- Don’t rush the process – Great BBQ takes time.
Visit the Masters of Meat
Whether you’re a BBQ beginner or seasoned grillmaster, there’s no better way to learn the art of smoking than from the experts at John Mull’s Meats & Road Kill Grill. With over 80 years of tradition, expert staff, and rave reviews, it’s more than a restaurant—it’s a piece of Las Vegas food history.
Visit Us:
3730 Thom Blvd, Las Vegas, NV
Open Monday–Saturday: Meat Market 9AM–6PM | Road Kill Grill 11AM–6PM